FOODS ANIMAL PRODUCTION. 



089 



old. For from 7 to 10 days all the calves were fed 16 to 18 lbs. of whole 

 milk daily. As the calves grew older the amount given those which 

 were to be kept on whole milk was increased to 20 to 22 lbs. per day. 

 They were disposed of when 1 month old. Skim milk was substituted 

 for whole milk in the ration of the skim milk calves when they were 

 from 7 to 10 days old, the amount fed being gradually increased. When 

 4 or 5A weeks old, skim milk only was fed, the maximum amount being 

 25 to 27 lbs. daily. They were given water in addition to the milk. The 

 skim-milk ration was continued until the calves were 5 or 6 months old. 

 In every case fresh separator skim milk was used. It was kept from 

 souring by heating, and was fed at 80 to 100° F. As soon as the calves 

 would eat it, they were given a little dry chopped grain. The grains 

 used were wheat and bran, barley and bran, barley, peas and bran, corn 

 and bran, and corn. No comparison of the grains was made, but it is 

 stated that one did not prove to be more satisfactory than another. 

 After the calves were 2 or 3 weeks old they were given a little hay, 

 usually alfalfa. The average results of all the tests are shown in the 

 following table: 



Summary of tests of feeding shim milk to calves. 



Eight of the calves were sold for veal and the percentage of live 

 weight to dressed weight recorded. The feeding of the heifer calves 

 was continued. They were fed about 20 lbs. of skim milk daily with 

 hay and grain. The food eaten and the gains made are recorded as 

 well as the food consumed per pound of gain. 



The labor .cost of feeding calves and hogs (pp. 247-249).— The author 

 discusses the cost of the labor of feeding pigs and calves. 



"We find that it costs 5 hours of labor, or 50 cts., to look after 500 hogs for 1 day, 

 or $50 to look after 500 hogs for 100 days. This is 10 cts. for 1 hog f*r 100 days, or 

 for 100 lbs. gain, which gives 0.1 ct. as the labor cost of producing 1 lb. of live 

 weight of hog. It is thus evident that when handled in large n umbers, as hogs may 

 be at a creamery, the labor is a very small item in growing the hogs. If the value 

 of the gain was reckoned at 4 cts. per pound, the labor cost of producing the pork 

 was but 2^ per cent of its selling price. 



"The above, of course, represents almost ideal conditions, yet it is what any fac- 

 tory operator could do with very little outlay. 



